Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Patent
1975-08-14
1977-08-30
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
426332, 426438, 426521, A22C 2104
Patent
active
040455793
ABSTRACT:
A process for treating raw poultry to pasteurize the surface thereof by dipping the poultry in oil having a temperature from 180.degree.-315.degree. F. for a period of from 10 to 60 seconds to reduce the surface bacteria without materially affecting the natural bloom of the poultry.
REFERENCES:
patent: 3261694 (1966-07-01), Forkner
patent: 3522058 (1970-07-01), Libby
Armour and Company
Barber Frank T.
Bashore S. Leon
Batz Carl C.
Schor Kenneth M.
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